While the hack has been widely reported this week, the trick has been around since the ‘70s.

"This particular hair-dryer chicken trick has actually been around since 1978 when it was pioneered by famed culinary queen Marcella Hazan, according to NPR," NPR explains.

"In her book Essentials of Classic Italian, Hazan revealed her crispy bird recipe, which instructs you to 'dunk the duck [or chicken] in boiling water and then thoroughly go over it with ahairdryer.' However, according to Rosner, it's also the same principle behind Peking Duck's signature crispy skin."

Livia GambleBased in Sydney, Livia Gamble will not sleep until she has discovered every possible way to use bi-carb soda and vinegar. When she isn’t reporting on ways to improve your home and garden, she can be found knitting socks (by choice) and will never say no to pizza.